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Pickled Oysters
From The Twin-city housewife, 1920
Serves 10
If the vinegar is very strongly acid, it should be diluted to ordinary strength.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
232Calories
23 gProtein
12 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein23 g
Carbohydrates12 g
Fiber0.4 g
Sugars2.5 g
Total Fat6.9 g
Saturated Fat1.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol159 mg
Sodium342 mg
Potassium635 mg
Calcium251 mg
Iron18 mg
Magnesium75 mg
Phosphorus392 mg
Zinc156 mg
Copper11 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A54 mcg
Vitamin E3.5 mg
Vitamin K5.1 mcg
Vitamin B60.1 mg
Vitamin B1235 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate28 mcg
Choline258 mg
Caffeine0 mg
Water489 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 19. The excerpt below is the record exactly as published.
Pickled Oysters One gallon of oysters, medium size, three pints of good vinegar, two teaspoons each of ground cloves and cinnamon, one teaspoon black pepper, one-half teaspoon cayenne, and one teaspoon of allspice, not ground
Cook this with the app: pantry check, scaling, and the assistant.